Cheesy Beef Taco Lasagna
Yields: 12 servings
  • 12 lasagna noodles, uncooked
  • 2¼ cups shredded cheddar cheese
  • 1 pound lean ground beef
  • 1 cup chopped yellow onion
  • 1 bell pepper, chopped
  • 1 jalapeno pepper, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2-3 cloves garlic, minced
  • ¼ teaspoon salt (optional)
  • 2 cans (14.5 ounces) Hunt's diced tomatoes, undrained
  • 1 can (29 ounces) Hunt's tomato sauce
  • 15 ounces ricotta cheese
  • 1 egg
  • 1 teaspoon chili powder
  • ¼ cup shredded cheddar cheese
  1. Preheat oven to 350F degrees. Spray 13x9-inch baking dish with cooking spray and set aside.
  2. SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium-high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute. Add diced tomatoes and tomato sauce, reduce heat and simmer for 10 minutes, stirring occasionally.
  3. FILLING: In a small bowl, combine ricotta cheese, egg, chili powder and cheddar cheese.
  4. ASSEMBLE: Pour 1 cup meat sauce in the bottom of prepared baking dish. Place 4 lasagna noodles over sauce, top with 2 cups meat sauce, half the ricotta cheese mixture and 1 cup cheddar cheese. Repeat layers, ending with 4 lasagna noodles topped with remaining sauce and cheese.
  5. BAKE: Cover with foil and bake for 45 minutes, then remove foil and bake for 15 minutes, or until cheese is melted and sauce is bubbly. Remove from oven and let sit for 15 minutes before serving.
Recipe by Alida's Kitchen at